Restaurant · Wake County, NC

Wingin'It Bar And Grille

Name: Wingin'It Bar And Grille
Address: 1625 N Main St, Wake County, NC

1625 N Main St

Last inspected Aug 24, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Aug 24, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16 (A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A)(1);Priority; Cooked peppers and onions on grill top holding at 128-130. Chicken breasts in another container in this section; right at 135-137F. Except during preparation; cooking; or cooling; or when TPHC is used; TCS(Time/Temperature Controlled for Safety) foods shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. Employee stated items are added before lunch service and new items are cooked or reheated from walk-in cooler in this area for 4 hours and then discarded. TPHC procedures shall be used if not keeping hot at 135F. Time added to these containers for TPHC.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 3-501.19(A)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(A); Priority Foundation; Facility using TPHC (Time as a Public Health Control) for items on grill top during busy service times. Chicken at 135F but peppers and onions at 128-135F. No TPHC written procedures readily available. If TPHC is used; written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request that specify the methods of compliance with TPHC. 3-501.19(B) If TPHC is used for up to a maximum of 4 hours: (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp control; (4) The FOOD shall be cooked and served; served; or discarded; within 4 hours of removal from temp control; P and (5) Unmarked food; or food exceeding a 4-hour limit shall be discarded. Reviewed requirements for TPHC and emailed blank form if wanting to use TPHC;reminder if Time is used; it is in place of temperature and food cannot be cooled or saved. Also suggested to place food containers onto cook surface to maintain 135F or higher. Time added to container when peppers; onions and chicken cooked or reheated.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-601.11 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C);Core; Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils. Walk-in cooler vents soiled with black residue and dust buildup. Shelving above prep sink with dust accumulation. Nonfood-contact surfaces shall be kept free of a buildup of dust; dirt; food residue or other debris. Clean these areas more frequently.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 24, 2026 · Original Source

1 - Inspection

Jan 6, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Chlorine sanitizer concentration in dishwasher was less than 50 ppm. Tested at 10ppm. The approved concentration shall be 50-200 ppm. Solution bucket low and facility did not have another bucket onsite. Will use dishwasher for washing and manually sanitize in 3 compartment sink. Three compartment sink set-up during inspection and dish machine service company contacted during inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.13 (E ) Salmon in reach-in cooler in vacuum packaged bags with label to remove from packaging when thawing. Reduced oxygen packaged fishFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (E ) Salmon in reach-in cooler in vacuum packaged bags with label to remove from packaging when thawing. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Salmon cut out of packages during inspection. Employee and manager educated about cutting open these packages when removing from freezer. No points deducted.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11 Food Storage - Preventing Contamination from the PremisesContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises; Core; Tray of potatoes sitting on top of rolling trash can at beginning of inspection. Food shall be protected from contamination by storing in a clean; dry location. Potatoes moved during inspection.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B);Core; Several wet wiping cloths stored on prep tables and make line cutting board. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Cloths moved into sanitizer solution buckets during inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 6, 2026 · Original Source

1 - Inspection

Sep 11, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11;Priority; Spray bottle labeled Bleach hanging from splash guard on prep sink where employee was cutting chicken. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. Sprayer moved to chemical storage area.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-304.12 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B);Core; Single-use portion cup in flour container. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Cup does not have handle; and should be discarded after use or use a scoop with a handle. Cup removed and discarded during inspection.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 4-601.11 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C);Core; Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils. Walk-in cooler vents soiled with black residue and dust buildup. Nonfood-contact surfaces shall be kept free of a buildup of dust; dirt; food residue or other debris. Clean the vent more frequently.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-403.11 (A)Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 (A);Core; Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. Opened employee Gatorade on higher shelf in walk-in cooler with produce and ready-to-eat carrots and celery on shelf below. Employee food and drinks shall be located in a designated area to protect food and single-service items from being contaminated. Gatorade voluntarily discarded during inspection. Consider adding an employee bin on the bottom shelf for employee items kept in the cooler.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Sep 11, 2025 · Original Source

1 - Inspection

Jan 27, 2025

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; In walk in cooler raw beef over cold cut chubs; and raw chicken over baked potatoes. In all coolers; store foods according to final cook temperatures. Reorganized according to final temps. Priority;

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority All food on make line and reach in cooler across from grill are 43-44F. Cold potentially hazardous food shall be kept at 41F or below. Adjusted thermostat on cooler.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jan 27, 2025 · Original Source

1 - Inspection

Mar 25, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Chlorine sanitizer concentration in dishwasher was less than 50 ppm. The approved concentration shall be 50-200 ppm. Will use dishwasher for washing and manually sanitize in 3 compartment sink.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Some food debris build up on walk in cooler wire shelves. Non-food contact surfaces shall be clean to sight and touch.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Sone water damaged ceiling tiles and one missing tile in back hall. Physical facilities shall be maintained in good repair. No points taken.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; Dust build up on vent and surrounding ceiling tiles above 3 compartment sink. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Mar 25, 2024 · Original Source

1 - Inspection

Oct 16, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Items in walk in cooler are 44-45F. Cold potentially hazardous food shall be kept at 41F or below. Adjust thermostat and monitor.

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Cases of Dart hinged containers stored on floor in storage area right side building. Equipment; utensils; linens and single service items shall be stored at least 6 inches above floor.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Missing tile near dishwashing machine. Sheetrock damaged in ladies room. Physical facilities shall be maintained in good repair. Replace tile and paint damaged wall so it is non-absorbent.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Light dim in men's room on right side. No points taken.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Oct 16, 2023 · Original Source